Carne Asada

Carne Asada is a marinated steak sliced very thinly. It is used in many Mexican dishes.

You can use flank or skirt steak, like I talked about in my last flank steak recipe, they are similar except skirt steak has a higher fat content. Both need to be quickly cooked after a long marinating time, either broiled or on a BBQ grill. You probably don’t want to cook it past medium-rare, otherwise it would be very dry and tough. I do not have a grill, so this recipe will broil it.

This recipe is not 100% from scratch, which is shameful, but I think it is a good balance between fresh and the time it takes to make it.

Carne Asada

1 medium white onion
3 canned chipotle chilis
2 tbsp adobo sauce - chipotle chilis are usually packed in adobo sauce
2 chopped jalapeños peppers
2 chopped habeneros peppers - optional
1/2 cup chopped fresh cilantro
6 garlic cloves
1/2 cup olive oil
1 cup fresh orange juice
juice of 2 limes
1 tbsp ground cumin
1 tbsp smoked paprika

3 lb. flank or skirt steak

1. Place all ingredients except the steak in a food processor
2. Puree the mixture
3. Coat the steak in the marinade
4. Place everything in a sealable bag or airtight container
5. Store in the fridge for at least 3 hours, overnight is best - shaking the container occassionally

After marinating the meat, it is time to cook it.

1. Set the oven rack so the steak will be 2-3 inches from the top heating element. Set the oven to broil.
2. Place the steak in a pan, preferably with a broiling rack in it.
3. Cook for 5 to 6 minutes, until it is brown. Turn it over and cook for the same amount of time.
4. Let it sit about 5 minutes to cool.
5. Slice it thinly across the grain.

The heat in peppers is in the seeds and ribs so for a less spicy result, remove some or all of it.

Lemons are more traditional in carne asada, but I prefer limes, you can substitute one large lemon for the limes.